Leg of Lamb, Beets, and Deviled Eggs

Leg of Lamb, Beets, and Deviled Eggs

YIELDS: 6 Servings PREP TIME: 20 mins COOK TIME: 1 hr 30 mins TOTAL TIME: 1 hr 50 mins

Roasted Lamb
1 leg of lamb, about 2-3 lbs
8 sprigs fresh rosemary
4 cloves garlic, peeled
Kosher salt and freshly cracked pepper, to taste
Beets
2 bunches beets (golden and/or regular)
1 tbsp olive oil
Kosher salt and freshly cracked pepper, to taste
Italian seasoning, to taste
¼ cup feta cheese
Deviled Eggs
6 hardboiled eggs
¼ cup olive oil (this makes for a lighter deviled egg, substitute with about 2 tbsp mayonnaise for a more traditional egg)
1 tsp Dijon mustard
¼ tsp cumin
Kosher salt and freshly cracked pepper, to taste
1 tbsp capers
Fresh chives
Smoked paprika
Tools 
Roasting pan 
Paring knife
Instant read thermometer
Cutting board 
Knife
Large pot 
Bowl 
Piping bag (optional)

  1. To roast the lamb, preheat oven to 350°F.
  2. Place about 5 sprigs of rosemary on a grate over a roasting pan.
  3. Use a paring knife to make four cuts evenly around the leg of lamb. Insert the garlic cloves into the cuts.
  4. Generously season all sides of the lamb with salt and pepper.
  5. Score the fat side of the lamb several times and place, fat side up, onto the rosemary sprigs.
  6. Place a few rosemary sprigs on top and transfer to the oven.
  7. Roast until the internal temperature reaches 120-125°F. Remove from the oven and let stand for 15-20 minutes.
  8. Slice and serve with a bit of fresh lemon juice.
  9. For the beets, scrub the beets well then peel and quarter them.
  10. Place the quartered beets in a large saucepan, cover with water, and season with a pinch of kosher salt.
  11. Cover and boil until tender.
  12. Drain the water from the saucepan, then season the beets with kosher salt, freshly cracked pepper, and Italian seasoning.
  13. Drizzle with a bit of olive oil and mix well.
  14. Allow the beets to cool to room temperature, then plate and top each serving with about a tablespoon of feta cheese.
  15. For the deviled eggs, slice the eggs in half and place the yolks in a small bowl.
  16. Add the olive oil, Dijon mustard, cumin, salt, and pepper to the egg yolks and mix until smooth.
  17. Transfer the mixture to a piping bag and fill each egg. (The pastry bag is optional, you can also just fill them using a spoon.)
  18. Garnish each egg with a few capers, a sprinkle of chives, and smoked paprika.

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